Description

It originated in Spain, and in the Middle Ages it spread throughout the Mediterranean. This was down to the Crown of Aragon, the region where Garnacha was originally planted. Since then, this variety has been one of the main varieties in France (where it is currently grown in Roussillon and the Rhone) and in Spain (at the end of 1970, nearly 90% of the vineyards in Navarra were of this variety). Unfortunately, unlike their French neighbours, who usually mix it with Mourvédre or Syrah, Garnacha has lost its prominence in Spain, and has been relegated to small old vines, grown in bush form, but that are true winemaking gems. You have to have a good eye to see them. And Joan and Pedro have just that.

These two are the pair behind Aseginolaza & Leunda, a winery set up through the determination of these two friends (and former biologists) to recover and revive old Garnacha vines while taking care of the environment (without using herbicides or pesticides). So far the results have been excellent, making it one of the essential wines of the D.O. Navarra. One of their successes is Aseginolaza & Leunda Birak, a coupage of Garnacha and Tempranillo grown on dry-farmed vines that are only fertilised with organic compost.

They are based in San Martín de Unx, Dicastillo, Arellano and Muruzábal. These villages are located in different areas of the denomination: between Montaña Baja (in the east of the province, bordering Aragón), Tierra Estella (on the border with the Basque Country and La Rioja) and Valdizarbe (in mid Navarre, south of the Pamplona area). Each of the vineyards in these areas, where the prevailing variety is Garnacha, are located between 440 and 540 metres above sea level on clay-limestone soils.

After a manual harvest, the grapes are taken to the winery in 15kg boxes. Aseginolaza & Leunda Birak is destemmed and placed in stainless steel tanks for fermentation. During the time that the yeasts are working, there are daily pump overs. Once converted into wine, Aseginolaza & Leunda Birak is pressed by hand and racked back into stainless steel tanks to await the start of malolactic fermentation. Right there, in these tanks, Aseginolaza & Leunda Birak is aged for 6 months. Finally, unfiltered and only clarified by natural decantation, Aseginolaza & Leunda Birak is bottled without additives and only with the minimal amount of sulphur dioxide.